Joe

PEPPERMINT DESSERT
2 (if large) peppermint candy sticks
1 c. rich milk
1 tbsp. gelatin (Knox)
1 1/2 c. whipping cream
Crushed chocolate wafers (without filling)
Break candy; add to milk in top of double boiler. When candy is dissolved, add gelatin, that has been dissolved in a little cold water. Chill this mixture until it starts to set. Whip the cream and fold into chilled mixture. Line glass pan with crushed cookie crumbs. Add peppermint filling and sprinkle more crumbs on top. Chill until serving time.

BUSTER BAR DESSERT
2 c. powdered sugar
1 1/2 c. evaporated milk
2/3 c. chocolate chips
1/2 c. butter
Mix and boil 8 minutes, stirring constantly. Crush 1 pound package Oreo cookies. Add 1/2 cup melted butter, mix well and spread into 9 x 13 inch pan. Spread 1 1/2 cups Spanish peanuts over crust. Spread 1/2 gallon vanilla ice cream over peanuts. Cool chocolate mixture for a few minutes then pour over ice cream and freeze until ready to serve.

WHITE MOUNTAIN SHERBET
2 c. unsweetened applesauce
2 tbsp. sugar
1/4 c. frozen lemonade, thawed
1/4 tsp. grated lemon rind
3 egg whites
Combine all ingredients in large bowl of electric mixer. Beat at high speed until mixture is stiff about 10 minutes. Pour into 13 x 9 x 2 inch pan. Freeze until firm. Cut into 15 squares. Yield 15 servings; 1/2 fruit exchange; 27 calories.

CARAMEL CRUNCH DESSERT
2 sticks margarine, soft
2 c. flour
1 c. chopped nuts
1/2 c. brown sugar
1/2 c. Quick oatmeal
Mix together and spread on a cookie sheet. Bake 15 minutes at 350 degrees. Cool and crumble. Put half of crumbs on bottom of 9 x 13 inch pan. Put half jar of chocolate or caramel ice cream topping over crumbs. Top with 1/2 gallon of soft ice cream. Top with crumbs and topping remaining. Freeze. Let sit out for 10 minutes, then serve.

DELICIOUS COCONUT DESSERT
1 lg. angel food cake
1 c. sweet milk
30 lg. marshmallows
1 lg. can crushed pineapple
1 pt. cream, whipped
1 bag frozen coconut
Crumble cake in a 9"x13"x2" pan. Heat milk and marshmallows until latter is melted. Pour over cake. Spoon pineapple over the top. Spread whipped cream and top with coconut. Refrigerate. Cut into squares.

FROZEN GRASSHOPPER SURPRISE
24 Oreo cookies
1/4 c. melted butter
2 c. heavy cream, whipped
1/4 c. creme de menthe (green)
1 (7 oz.) jar marshmallow fluff
Place cookies in a blender and spin until all are crumbled. Combine with melted butter. Line a 9 inch springform pan with cookie mixture, saving 1/4 cup for trim. Mix together rest of ingredients. Pour into pan and top with remaining crumbs. Freeze. When firm, remove from pan and wrap in aluminum foil and stick back in freezer. Ready to serve. Serves 8. Doubled it fits into 10 inch pan and serves 14 people.

PINA COLADA DESSERT SQUARES
2 c. vanilla wafer crumbs
1/3 c. margarine, melted
1 (8 oz.) can coco goya cream of coconut
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. rum flavoring
1 (8 oz.) frozen whipped topping, thawed
1 (8 oz.) can crushed pineapple,
drained
1/2 c. maraschino cherries, chopped
1/2 c. chopped nuts
1/2 flaked coconut, toasted
Combine crumbs, margarine, press into bottom of 9 x 13 inch pan. Gradually add cream of coconut to cream cheese, mixing at medium speed on electric mixer until blended. Stir in rum flavoring. Fold in whipped topping, pineapple, cherries and nuts. Spread over crust. Sprinkle with toasted coconut. Chill several hours or overnight. Cut in squares.

PINA-COLADA WEDGES
8 oz. (each) softened cream cheese, undrained crushed pineapple
1/3 c. sugar
2 tbsp. rum
3 1/2 c. Cool Whip
7 oz. coconut
Beat cheese, sugar and rum until smooth; fold in 2 cups of Cool Whip, pineapple and 2 cups coconut. Spread in 8 inch round pan lined with plastic wrap; freeze. Invert pan onto serving plate; remove plastic wrap. Spread with remaining Cool Whip; sprinkle with coconut. Freeze until firm (about 2 hours). Cut into wedges; garnish with pineapples and cherries.